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Masala Stuffed Fish
Contributed By: Admin
1 whole flat fish weighing 625 g (1 lb) (John Dory, pomfret or turbot)
3 green chillies
60 g (2 oz) desiccated coconut
1 cm ( inch) piece fresh ginger
3 cloves garlic
2 tsps lemon juice
tsp fennel seeds, lightly crushed
1 tsp salt
Pinch of white pepper
tsp chilli powder
1 tbsp chopped fresh coriander leaves
6 shallots
Oil for shallow frying
Tomato and lemon wedges
Onion slices or rings

1.   Clean fish and trim fins. Carefully cut away backbone working through the stomach opening.

2.   Grind all seasoning ingredients including coriander leaves and shallots to a paste and stuff into the fish. Sew up carefully or secure opening with toothpicks.

3.   Heat oil and fry fish on both sides to a golden brown. Turn once only. Lift onto a serving plate and garnish with tomato and lemon wedges and onion.


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